A pizza casserole with a crusty, cheesy topping of dough that “bubbles up” above the filling as it bakes.
Mediterranean chicken ragù with artichokes, capers, roasted red peppers, fennel, garlic, tomatoes and orrechiette pasta. Little ears. With their hollowed out nooks they capture the slow-cooked melange of vegetables and seasoned chicken so tender it falls apart merely by touch. This sauce was the best way to use up the half-eaten jars of Italian delicacies languishing in my fridge. There’s that. And this. . .
When you get an overwhelming craving for lasagna but don’t have the time or energy to put together a casserole – do the next, best thing and reach for your soup pot! Sausage Lasagna Soup holds all the traditional flavors dear to my heart with hunks of sausage, zig-zaggy noodles, ricotta, mozzarella and parmesan cheese swimming in an Italian-seasoned tomato broth. An immensely satisfying, deconstructed… [Read more]
Like a lightening bolt from the sky I suddenly had a silly idea to try some new recipes for meatballs. From famous chefs. I say silly because there’s nothing wrong with my original, the ones I’ve made. . . like. . . forever. The issue is forever. Nothing is forever. Not even meatballs. Soon after this revelation Michael Symon made ricotta meatballs on The Chew.